Improved Batter Strand Based Products
AssigneesPuratos N.V., Banopuratos Factory Fze
InventorsAchraf Kawwa, Kevin De Ruyter
Life of this patent
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Abstract
The present application relates to the improvement of the product characteristics and eating qualities of baked batter strand based products, such as Arabic Sweets, made from flour as a base of the batter. The present application provides methods for preparing a thin baked batter strand and baked batter strand based products, wherein a combination of monoglycerides, a protease and a lipase, in particular a combination of saturated monoglycerides, a thermophilic serine protease and a phospholipase is added to the batter. The present invention further provides improver compositions, batters and baked batter strand based products comprising these monoglycerides and enzymes.
Claims20
A method of obtaining baked batter strands, the method comprising:
- preparing a batter comprising:
- flour, water,
- one or more monoglycerides, wherein the one or more monoglycerides have an iodine value lower or equal to 5.0, wherein the one or more monoglycerides are in powder form, and wherein at least 70.0% of the monoglycerides have a particle size lower than 200 μm;
- at least one protease enzyme, wherein the protease enzyme is a thermophilic serine protease having an optimum activity at a temperature higher than 70.0° C.;
- at least one lipase enzyme, wherein the lipase enzyme is a phospholipase;
- optionally starch and/or oil,
- optionally sugar and/or sugar syrup,
- optionally eggs and/or milk powder, and,
- optionally one or more reducing agents;
- optionally resting the batter,
- extruding or processing the batter into individual batter strands, and
- baking the batter strands, thereby obtaining the baked batter strands.
A baked batter strand comprising:
- flour, water,
- one or more monoglycerides, wherein the one or more monoglycerides have an iodine value lower or equal to 5.0, wherein the one or more monoglycerides are in powder form, and wherein at least 70.0% of said monoglycerides have a particle size lower than 200 μm,
- at least one protease enzyme, wherein the protease enzyme is a thermophilic serine protease having an optimum activity at a temperature higher than 70.0° C.,
- at least one lipase enzyme, wherein the lipase enzyme is a phospholipase,
- optionally starch and/or oil,
- optionally eggs and/or milk powder, and
- optionally one or more reducing agent.
An improver composition in powder form, comprising:
- one or more monoglycerides, wherein the monoglycerides are saturated monoglycerides in powder form, having an iodine value lower or equal to 5, and wherein at least 70% of the monoglycerides in powder form have a particle size between 50 and 200 μm;
- at least one protease enzyme, wherein the protease enzyme is a thermophilic serine protease having an optimum activity at a temperature higher than 70.0° C.;
- at least one lipase enzyme, wherein the lipase enzyme is a phospholipase;
- wherein the protease enzyme is present in the improver composition in an amount between 0.01 and 10 protease units per g of the one or more monoglycerides;
- and
- wherein the lipase enzyme is present in the improver composition in an amount between 1 and 600 phospholipase units per g of the one or more monoglycerides, wherein the protease activity is the activity as measured on azurine crosslinked casein as substrate and wherein the phospholipase activity is the activity as measured using 1,2-Dioleoyl-sn-glycero-3-phospho-rac-1-glycerol as substrate.
Dependencies are inferred from the claim text.